Raspberry Pavlova Nests

When you figure out how to make a pavlova you will be SO happy, I promise you. There are a lot of reasons why people don’t attempt it (I was one of them) and mainly because it sounds really hard but it’s actually not at all.

For me, pavlova’s should be lovely and crispy on the outside and deliciously soft and marshmallow like in the middle.

Cover with delicious vanilla greek yoghurt, raspberry syrup and fresh raspberries and enjoy.

Ingredients for Meringue

• 4 Egg Whites, room temp (I use the Clarence Court egg whites)

• 200g caster sugar

• 1 teaspoon White Wine Vinegar

• 1 teaspoon Vanilla Extract

• 1 pinch Salt

Method

1. Preheat your oven to 110°C

2. This recipe works best if you have a stand mixer, whisk the egg whites on a medium speed for 5 minutes, then add in your salt and white sugar until combined. Raise the speed to high and beat until peaks start to form (this can take up to 10 minutes)

3. Gradually start to add in the white sugar and keep on a high speed until your meringue starts to stiffen. At this point, add in your vanilla and your white wine vinegar.

4. On two baking trays, line with baking parchment and using the rim of a pint glass, draw a circle on the parchment paper. Spoon the meringue into a large piping bag fitted with a star tip nozzle pipe a dot in the middle of the parchment circle and then without stopping, pipe equal rounds to fit each drawn circle. Once this is done, pipe up to three more rings around the edge to form a nest.

5. Bake for 2 hours until they are lovely and crisp.

6. Once cool, layer with greek yoghurt, raspberry syrup and fresh raspberries and enjoy.